Roxy
New member
Bean Dip:
Ingredients:
1 can -(16-oz.) Rosarita® Traditional Refried Beans
1 can -(10-oz.) Ro*Tel® Hot Diced Tomatoes with Habaneros or Original, undrained
2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)
1 can-(5-oz.) sliced ripe olives, drained
1/4 cup green onions
1/4 cup chopped fresh cilantro-I would omit this and use chopped green chilies from a can or sliced jalapenos
1/4 tsp. garlic salt
16 servings Tortilla chips or fresh cut vegetables, optional
Directions:
Combine beans, tomatoes, cheese, olives, onions, cilantro and garlic salt in medium saucepan. Cook until cheese is melted and dip is bubbly, stirring often.
Serve with tortilla chips or vegetables, if desired.
Ingredients:
1 can -(16-oz.) Rosarita® Traditional Refried Beans
1 can -(10-oz.) Ro*Tel® Hot Diced Tomatoes with Habaneros or Original, undrained
2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)
1 can-(5-oz.) sliced ripe olives, drained
1/4 cup green onions
1/4 cup chopped fresh cilantro-I would omit this and use chopped green chilies from a can or sliced jalapenos
1/4 tsp. garlic salt
16 servings Tortilla chips or fresh cut vegetables, optional
Directions:
Combine beans, tomatoes, cheese, olives, onions, cilantro and garlic salt in medium saucepan. Cook until cheese is melted and dip is bubbly, stirring often.
Serve with tortilla chips or vegetables, if desired.
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